Art of Bread Making - Poolish and Pre-Ferments

Art of Bread Making - Poolish and Pre-Ferments

Item No. PATSL0054
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Difficulty : Intermediate
Type of Class : Baking Hands-on, Sourdough Bread Making
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29/06/2024, 11:00 AM - 5:00 PM

30/06/2024, 11:00 AM - 5:00 PM

Upcoming Classes


Art of bread making - POOLISH AND PRE-FERMENTS

This course will teach you the secrets behind using Sourdough, Poolish, Pre Ferment, and Roux techniques to achieve the ultimate bread textures!

You will be learning 6 bread recipes:

This course dives deep into the wonderful world of Sourdough, Poolish Dough, Pre ferment and roux, equipping you with the knowledge and skills to create loaves bursting with flavor and texture.

1. Black Pepper French Bread isn't a single, defined recipe, but rather a concept that incorporates black pepper into classic French bread styles. The combination of the classic French bread texture and the peppery kick makes it delicious on its own.

2. Wholemeal Bread with Sourdough is a nutritious and flavorful bread option that is made with whole wheat flour and sourdough starter, providing a tangy taste and great health benefits.

3. Honey raisin bread is a sweet and satisfying bread that combines the rich flavor of honey with plump, chewy raisins. It is also a versatile and delicious bread that is perfect for those who enjoy a touch of sweetness in their bread. The combination of soft bread, chewy raisins, and honey sweetness makes it a timeless favorite.

4. Ciabatta, meaning "slipper" in Italian, is named for its resemblance to the flat and broad shape of a slipper. Ciabatta's crusty exterior and airy crumb make it perfect for sandwiches. It absorbs fillings beautifully without getting soggy.

5. Purple Kumara with Berries Bread, Purple sweet potato berries bread is a unique and tasty type of bread made with purple sweet potatoes and berries. It's a colorful and flavorful twist on traditional bread recipes, incorporating the natural sweetness of the sweet potatoes and the fruity taste of the berries.

6. Chocolate strawberry swirl bread is a delicious sweet bread made with a chocolate and strawberry flavored dough that is swirled together before baking.

This course is recommended for bakers with prior baking experience


Session: 29 and 30 June

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Take-Home Portion: 2 loaves each bread

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course


Only paid and registered participants may join the class.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

During any baking class or event at the RedMan Baking Studio, our staff may take photographs or video images of activities for our advertising, publicity or sponsorship purposes. 

If you do not wish to be included in such, please inform us in writing prior to the event, failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge RedMan Baking Studio’s right to use the photographs and recordings of you in all media and formats throughout the universe including not limited to RedMan Baking Studio’s website, in advertising, publicity, or sponsorship.

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service:

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.



SkillsFuture Funding

UTAP Funding